These Pumpkin Pie Spice Pancakes are fluffy and full of warm autumn flavors. Made with pumpkin puree and a mix of spices, they are perfect for a cozy breakfast!
Nothing beats a stack of these pancakes topped with maple syrup. It’s like a hug in the morning! I usually sprinkle a little extra spice on top for that extra kick. 🥞🍁
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the pancakes, giving them their fluffy texture. If you want a healthier option, try whole wheat flour or a gluten-free blend. I sometimes use a mix of both for added nutrition!
Pumpkin Puree: Make sure to use pure pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices. If you don’t have pumpkin, you could substitute with mashed banana or applesauce for a different twist.
Pumpkin Pie Spice: This blend usually includes cinnamon, nutmeg, ginger, and allspice. If you’re out of it, you can mix your own. A simple combo of cinnamon and a dash of nutmeg works well too!
Milk: I opt for whole milk for richness, but any milk works. Almond or oat milk are great dairy-free alternatives. They’ll change the flavor slightly, but it will still be delicious!
Egg: If you’re vegan or allergic, you can replace one egg with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
How Do I Cook Perfect Pancakes Without Burning Them?
Cooking pancakes can be tricky! Here are some handy tips to ensure they cook evenly without burning:
- Keep your skillet or griddle on medium heat. If it’s too hot, the outsides will burn while the insides stay raw.
- Use a non-stick pan or lightly grease with butter. This helps in easy flipping and prevents sticking.
- Watch for bubbles! When you see bubbles forming on the surface of the pancakes, it’s a sign to flip them.
- Don’t press down on the pancakes with your spatula. Let them rise naturally!
Getting your temperature just right takes practice, but with these tips, you’ll be flipping perfect pancakes in no time!
How to Make Pumpkin Pie Spice Pancakes
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon pumpkin pie spice
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 1/4 cups milk
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Powdered sugar (for dusting)
- Whipped cream (for topping)
- Maple syrup (for serving)
How Much Time Will You Need?
This Pumpkin Pie Spice Pancakes recipe takes about 10 minutes to prepare and around 15 minutes to cook, making it a quick and delightful breakfast option. In total, you’ll be enjoying these delicious pancakes in about 25 minutes!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
Start by grabbing a large mixing bowl. Whisk together the all-purpose flour, brown sugar, pumpkin pie spice, baking powder, and salt until everything is well combined. This helps to ensure that your pancakes have a nice, even flavor!
2. Combine the Wet Ingredients:
In another bowl, mix together the pumpkin puree, milk, egg, melted butter (or vegetable oil), and vanilla extract. Whisk until the mixture is smooth and everything is combined nicely.
3. Combine the Mixtures:
Next, pour the wet mixture into the bowl of dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Don’t worry if a few lumps remain; overmixing can make the pancakes tough!
4. Cook the Pancakes:
Heat a griddle or a large skillet over medium heat. Lightly grease the surface with butter or oil to prevent sticking. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges start to look set, which should take about 2-3 minutes.
5. Flip and Finish Cooking:
Carefully flip the pancakes over using a spatula and cook for another 2 minutes or until they are golden brown and cooked through. They should be fluffy and smell amazing!
6. Serve:
Once cooked, remove the pancakes from the griddle and keep them warm. Repeat with any remaining batter. Serve your pancakes stacked high, topped with a dollop of whipped cream and a dusting of powdered sugar, with warm maple syrup drizzled over the top for that extra sweetness.
Enjoy your delicious Pumpkin Pie Spice Pancakes that perfectly capture the essence of fall mornings! 🍁🥞
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour will give the pancakes a nuttier flavor and denser texture. You may want to add a bit more milk to achieve the desired batter consistency.
How Do I Substitute for Eggs in This Recipe?
If you’re looking to make the pancakes egg-free, you can replace one egg with 1/4 cup of unsweetened applesauce or use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water). Just mix and let it sit for a few minutes to thicken before adding it to your wet ingredients!
Can I Make the Batter Ahead of Time?
Absolutely! You can prepare the pancake batter the night before and store it in the refrigerator. Just give it a gentle stir before cooking, as it may thicken a bit while chilling.
How Do I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster or microwave until warmed through.